Yield: 4 servings
|1 pounds||Carrots; peeled and thickly sliced|
|\N \N||Chicken broth to cover|
|1 tablespoon||Unsalted butter or margarine|
|\N \N||Grated lemon rind and chopped fresh parsley|
|2 teaspoons||Grated lemon rind|
|\N \N||Salt and freshly ground white pepper to taste combined|
1. In a medium-sized saucepan place the carrots, cover with the broth, bring to a boil, cover, reduce heat, and simmer for 20 minutes, or until tender.
2. Drain the carrots (reserve broth for another use) and puree in a food processor or blender. Add the butter or margarine, lemon rind, and salt and pepper; continue to process until very smooth.
3. Place in a serving dish, garnish with the lemon rind and parsley mixture, and serve hot.
*Orange rind can be substituted for the lemon rind from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-18-94